From Cousin Reina's Kitchen:

 

Reina's
Couscous Salad with Cashews, Currants, and Snow Peas
 
bullet1 cup Dried Apricots, quartered (or any dried fruit, I used Cherries and Dates)
bullet1 cup Dried Currants or Raisins
bulletHot Water
bullet lb. Snow Peas, trimmed (or 1 cup Frozen Peas)
bullet2/3 cup Olive Oil
bullet3 Tbs. Lemon Juice
bullet2 cloves Garlic, minced
bullet tsp. Red Pepper Flakes
bullet tsp. Salt
bullet tsp. Sugar
bullet tsp. Freshly ground Pepper
bullet6 cups Cooked Couscous
bullet1 cup Salted Roasted Cashews
bullet4 Green Onions, thinly sliced (or 3 T Red Onion, chopped)
bullet cup Chopped Parsley or Mint
 
 
Place apricots and currants in medium bowl and cover with water and bring to boil. Cook snow peas until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pat dry with paper towels. Cut in half, set aside.

In small mixing bowl combine oil, lemon juice, garlic, red pepper flakes, salt, sugar, and pepper. Whisk to combine. Taste and adjust seasonings. Set aside.

In large mixing bowl, combine couscous, cashews, onions, and snow peas. Drain apricots and currants. Pat dry with paper towels and add to couscous mixture. Toss lightly to combine. Add dressing, toss to mix through, and serve.

Makes 6 to 8 servings.